Yield: 4 servings
|\N \N||see part 1 for ingredients|
See part 1 for steps 1 and 2.
3. Toast the sesame seeds by dry-frying in a wok for 2 minutes.
Reserve 2 tablespoons for garnishing, put the remainder in a blender and process to a paste. Combine with the mung bean paste and blend well. Roll 16 marblesized balls of the mixture (1 t 4. Place the glutinous rice flour in a mixing bowl and quickly mix with the hot water to make a sticky dough. Cover and leave to stand for 5 minutes.
Dust a work surface with flour and knead the dough for 3 minutes until soft and smooth. Divide into 2 5. Flatten the dough balls, one at a time, into 2½ inch discs. Place a mung bean ball in the center, gather the edges around and pinch to seal.
Roll the dumplings between the palms to form perfect balls. 6.
Divide each of the remaining four dough balls into four, cover and set aside. 7. Bring a large pot of water to a boil. Boil the filled dumplings for 2 minutes over a moderate heat. Add the smaller dumplings and cook for a further 3 minutes or until they rise to the surface. Drain. 8. Reheat the ginger syrup over low heat in a large saucepan. Add the dumplings and allow to simmer for 2 minutes. Set aside to cool. 9. Serve four large dumplings and four small ones to each person in individual dessert cups or rice bowls. Sprinkle with the reserved toasted sesame seed.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books